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Topic: My first Jarlsberg! (Read 573 times)

After introducing myself some time ago and quietly stalking the boards, I've made some cheese.First Jarlsberg - pretty decent flavor and texture IMO. Not as many eyes as I had thought it would have, but I'm satisfied.Most happy about the texture - creamy. I've had difficulty getting a creamy mouth feel on some of my other cheeses (young goudas and Jacks), but not with this one. Next step is getting (building?) a dutch style press (my current press is a Goldberg contraption of bricks and tie downs with a can of green beans - not pretty) and maybe getting into some blues.

Congrats - you beat my first Jarlsberg eye count. A cheese for your success. From other threads, I have picked up that most of the recipes seem to advocate a warm phase that isn't warm enough. Try around 70F for the warm phase if you didn't on this make.

Good luck with the next cheese. I goofed and had whole milk ready to go, so I made a Gryuere yesterday. Next make will be another Jarlsberg.

I had a bumper crop of bhut jalokia, Fatali Scotch Bonnet and other "lesser" peppers last year. After giving away as much as I could I still have a couple cubic feet of dried peppers. Maybe I will grow again next year. My son brewed up a batch of Bhut/Fatali hot sauce last summer, wisely opening all the windows. As I stepped out of the air conditioned car I felt my lungs tighten up. I went inside to find him in the kitchen wearing a respirator and goggles. I had to close the back windows so I could sit on the patio until he was done. He cooked out a lot of the heat, and it was rather tasty. Comparing it to commercial sauces it was in the 3-400.000 Scoville range.

How long was it aged , I've had no luck getting the big eyes in my Swiss cheeses.

I know what you guys mean about the peppers , was doing some pickling a while back , decided to make some hot brine , so I added a liberal splash of Tabasco to the brine while boiling , had to get out of the house for a bit , wife wasn't impressed !

Next time , I will do it in the outdoor kitchen.

Cheers Jim.

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No..........I'm not a professional CheeseMaker , but I play one on TV.

Thanks!It was aged 10 days at 54 F after pressing (I waxed it after pressing, not realizing that the wax would burst during the room temp phase).Then 4 weeks at room temp (range was 68-77)Then waxed and then aged again for 3 weeks at 54 F.